JPH0484853A - Method for retaining freshness of unripe ume - Google Patents

Abstract

(57) [Summary] This bulletin contains application data before electronic filing, so abstract data is not recorded.

Description

DETAILED DESCRIPTION OF THE INVENTION [Field of Industrial Application] The present invention relates to a method for preserving the freshness of green plums. More specifically, the present invention relates to a method for maintaining freshness when sealing and packaging green plums with a film.

[Conventional technology]

Green plums lose their freshness quickly after being harvested, and when they are shipped at temperatures of 20 to 25 degrees Celsius in June, they rapidly deteriorate within 3 to 4 days after being harvested, reducing their commercial value.

For this reason, especially when transporting to a remote location, it is necessary to take measures to prevent deterioration in order to maintain marketability, and various methods have been tried in the past.

Conventional techniques for maintaining the freshness of green plums include the use of low temperatures and the removal of generated ethylene gas, which is known to suppress deterioration.

Alternatively, changes in environmental gas composition due to film packaging, so-called simple CA (Control Atmosphere)
It is also known that the freshness retention period is extended by the re) effect.

However, most of the current methods involve placing 10 kg of green plums in cardboard boxes and distributing them at room temperature, and some use simple CA packaging using polyethylene, ethylene/vinyl acetate copolymer, polybutadiene film, etc. It's just being done.

[Problem to be solved by the invention]

Among the above-mentioned conventional techniques, the use of low temperature is the most effective for maintaining the freshness of green plums, but it has the disadvantage that the cost of low-temperature distribution is too high. Furthermore, there is a problem in that the effect of removing generated ethylene gas may or may not be effective depending on the environmental gas composition, that is, the oxygen concentration and carbon dioxide concentration of the atmosphere. Furthermore, in the case of simple CA storage using film packaging, the oxygen and carbon dioxide concentrations in the system depend on the respiration of the produce and the gas permeability of the film, making it extremely difficult to control the gas concentration within the packaging bag. In the case of green plums, if the oxygen concentration in the packaging bag falls below 0.1 to 0.2%, breathing problems occur and browning problems occur. Furthermore, if the carbon dioxide concentration is too high, there is also a problem in that the inside of the fruit becomes clogged, and it has been extremely difficult to maintain the optimum gas concentration inside the packaging bag.

[Means to solve the problem]

The inventors of the present invention conducted intensive research to solve the above problems, and found that the oxygen permeability when made into a film is 6000cc/rd・24hr at 20℃ and a thickness of 30μ.
・By sealing green plums in a pouch made of a film with ATM or higher, and storing the pouch-type carbon dioxide absorbent and ethylene removal agent together, a simple CA effect and an ethylene removal effect can be obtained at the same time at room temperature. The present invention was completed based on the discovery that the freshness period of green plums was significantly extended compared to the conventional method.

That is, in the present invention, the oxygen permeability of green plum at 20°C is 6000 cC/rd・24 hr by adding it to the thickness of 30 μ.
- A method for preserving the freshness of green plums characterized by packaging them in a pouch made of a film having an ATM or higher capacity, storing a carbon dioxide absorbent and an ethylene removing agent therein, and storing the pouches in a sealed manner. The above film is a thermoplastic resin or a thermoplastic resin dispersed with inorganic substances, the ethylene removing agent is a carbonaceous molecular sieve with bromine adsorbed, and the carbon dioxide absorbent is calcium hydroxide. etc. can be used respectively.

The freshness preservation method of the present invention maintains the gas composition in the packaging bag at a low oxygen and carbon dioxide concentration, and at the same time removes the generated ethylene gas, making it possible to maintain the freshness of green plums at room temperature.

The present invention will be explained in more detail below.

The packaging film used in the present invention has an oxygen permeability of 6000 cc/d at 20°C when the thickness is 30μ.
It is sufficient that the film has a resistance of 24 hr-atm or more, and such films include thermoplastic resins such as polyethylene, polybutadiene, and ethylene/vinyl acetate copolymers, or thermoplastic resins containing inorganic substances dispersed in these thermoplastic resins. Furthermore, it is possible to use a thermoplastic resin in which an inorganic substance is dispersed and contained, and then stretched in at least one axis direction.

The oxygen permeability of the film is 6000 when converted to a thickness of 30μ.
If the concentration is less than cc/rrI.24 hr-atm, the oxygen concentration in the package will be less than 0.2%, causing breathing problems in the green plums, and loss of marketability due to browning problems and off-flavors.

As an ethylene gas removal agent, activated carbon, zeolite, porous material such as zeolite mixed with potassium permanganate, dissolved sodium bromate or potassium bromate, added acidic water to activated carbon, reacted, and then dried. A carbon molecular sieve on which bromine has been adsorbed can be used, and a sachet-type ethylene removing agent containing these in a sachet can also be used. A carbon molecular sieve having 4 to 6 micropores adsorbed with bromine is preferably used from the viewpoint of ethylene removal rate, safety during use, etc. Further, the amount of the ethylene removing agent used can be arbitrarily selected depending on the amount of green plums to be preserved, and is not particularly limited.

As the carbon dioxide absorbent, calcium hydroxide, potassium hydroxide, etc. can be used, and a small bag type, for example, Ageless C (manufactured by Mitsubishi Gas Chemical) can be used. The amount of carbon dioxide absorbent used can be arbitrarily selected depending on the amount of green plums to be stored, and is not particularly limited. It is desirable to have the ability.

〔Example〕

Next, the present invention will be explained in more detail with reference to Examples and Comparative Examples. However, the present invention is not limited to these Examples in any way.

Example: A single layer film of linear low density polyethylene (Moatic 0238N manufactured by Idemitsu Petrochemical Co., Ltd.) with a thickness of 30μ
Create a x 400mm pouch, enclose 1kg of green plums, 1 sachet-type ethylene remover (Kuraide Pharmaceutical Co., Ltd. Molsibon NGP2Qg), and a carbon dioxide absorbent (Mitsubishi Gas Chemical AGELESS C-2000, 13g) and open it. The parts were heat sealed and stored at 22°C for 3-10 days.

Comparative Example 1 3QQ with a single layer film of linear low-density polyethylene (Moatic 0238N, manufactured by Idemitsu Petrochemical Co., Ltd.) with a thickness of 30μ
Create a 400 mm x pouch, enclose 1 kg of green plums and 1 sachet-type ethylene remover (Kuraide Pharmaceutical Industry Molsibon NGP 20 g), heat seal the opening, and store at 22°C for 3 to 10 days. did.

Comparative Example 2 A single-layer film of linear low-density polyethylene (Moatic 0238N, manufactured by Idemitsu Petrochemical Co., Ltd.) with a thickness of 60μ
Create a pouch of X 400-, and enclose 1 kg of green plum, 1 bag-type ethylene remover (Kuraide Pharmaceutical Industry Molsibon NGP 20 g), and 1 carbon dioxide absorbent (Mitsubishi Gas Chemical AGELESS C-2000, 13 g). The opening was sealed by heat sealing and stored at 22° C. for 3 to 10 days.

Comparative Example 3 1 kg of green plums was placed in a cardboard box and left unwrapped at 22°C.
It was stored for 3 to 10 days.

Test Example 1 The oxygen permeability of two types of polyethylene films of Example and Comparative Example 2 having different thicknesses was measured. The results are shown in Table 1.

Table 1 Oxygen permeability test example 3 of film Regarding the examples of the present invention and comparative examples 1 to 3, storage lO
Table 3 shows the results of the appearance inspection of the green plums on the day.

Test Example 2 Table 2 shows the results of measuring the internal gas composition every three days for Examples of the present invention and Comparative Examples 1 and 2.

Table 3 Appearance Inspection (%) Table 2 Internal Gas Composition Test Example 4 For Examples of the present invention and Comparative Example 1, occurrence of damage inside green plum fruits was investigated on the 10th day of storage.

The results are shown in Table 4.

(Margins below this page) Table 4 Number of occurrences of damage inside fruits [Effects of the invention] According to the present invention, the inside of the packaging bag is maintained at a low oxygen and carbon dioxide concentration, and at the same time, ethylene gas generated from the fruit is removed. , it was possible to significantly extend the freshness period of green plums, which conventionally deteriorated and lost their marketability within 3 to 4 days.

Claims (4)

[Claims] 1. The green plums are packaged in a pouch made of a film having an oxygen permeability of 6000 cc/m^2.24 hr.atm or more at 20°C when converted to a thickness of 30 μ, and a carbon dioxide absorbent and an ethylene removal agent are contained in this pouch. A method for preserving the freshness of green plums, which is characterized by storing them in sealed containers. 2. 2. The method for preserving the freshness of green plums according to claim 1, wherein the film is made of a thermoplastic resin or a thermoplastic resin containing an inorganic substance dispersed therein. 3. 3. The method for preserving the freshness of green plums according to claim 1 or 2, wherein the ethylene removing agent is a carbonaceous molecular sieve adsorbed with bromine. 4. 4. The method for preserving the freshness of green plums according to any one of claims 1 to 3, wherein the carbon dioxide absorbent is calcium hydroxide.